Go Back

Cheesy Lasagna Soup

Cheesy lasagna soup with broken lasagna noodles simmered until tender and a tomato broth loaded with melted cheese. Italian-American comfort soup with sausage, ricotta dollops, and a creamy cheese swirl in every bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Vegetables and seasonings
  • 1 onion
  • 4 garlic
  • 1 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 0.5 salt and pepper to taste
Tomato and broth base
  • 1 can (28 oz) crushed tomatoes
  • 4 cup beef broth
Noodles
  • 8 lasagna noodles Broken into pieces.
Cheeses
  • 1.5 cup shredded mozzarella
  • 1 cup ricotta cheese
  • 0.5 cup freshly grated parmesan
  • 0.5 cup cream cheese Cubed.
Garnish
  • 1 fresh basil For garnish.

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the base
  1. Brown Italian sausage in a large pot over medium-high heat, then drain excess fat.
  2. Sauté onion for 4 minutes, then add garlic and tomato paste and cook 2 minutes.
  3. Add crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes; bring the mixture to a boil.
Simmer and melt the cheese
  1. Add broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until tender.
  2. Remove from the heat and stir in cubed cream cheese and half the mozzarella until melted.
  3. Season with salt and pepper to taste.
Serve
  1. Ladle soup into bowls.
  2. Top each bowl with a spoonful of ricotta, a handful of remaining mozzarella, and a sprinkle of parmesan.
  3. Garnish with fresh basil and serve.

Notes

Pro tip: drain the sausage well so the broth stays thick rather than greasy. Store leftovers covered in the refrigerator up to 4 days; reheat gently over medium-low so the cheese stays creamy. Freezing is not recommended because the noodles can soften too much after thawing. For a lighter version, use reduced-fat mozzarella and reduced-fat cream cheese for a similar melt with less saturated fat.